How healthy or unhealthy is rice compared with cereals? What are anti-nutrients like lectins, pectins, phytates, gluten?
The spectrum of cereals consists of anti-nutrients such as lectins, pectins, phytates, gluten and unnecessary starch. Whole grain products therefore contain a lot of gluten! (see: Bread makes you ill)
The anti-nutrients of cereals create holes with ease in the intestinal wall. Leads to stomach upset. Whole grain flakes have been found to be good for the heart, although they contain gluten and even more anti-nutrients.
As whole grain products, cereals also contain much more of the anti-nutrients in their shells, hidden in the supposedly “healthy” but in reality disease-causing shells. Ballast materials thus really ballast.
Is that why all cereals are the same – how healthy or unhealthy is rice paleo?
How should we treat rice in Stone Age nutrition? Is rice as harmful as cereals? Or can it be eaten occasionally?
Even if peeled rice is made from unnecessary carbohydrates (we all know that healthy fats are more important than carbohydrates! Fat does not make fat) (pure starch), this contains fewer anti-nutrients than wheat or oats. Rice is therefore not as bad as assumed.
Phytates bind to minerals, making them completely useless for any mammal.
Ok, rats can split phytates…
Phytates are not broken down by heat. Since phytates are only in the shell / husk / bran, removing them will also remove most of the phytates in the rice (so much for fingers away from all whole grain products!).
Example: People who eat brown rice compared to white rice have worse mineral values in their blood. (Source, English, external: http://www.marksdailyapple.com/is-rice-unhealthy/ )
Lectins in rice
Rice contains “haemagglutinin lectins”. And can thus prevent the absorption of nutrients.
Found however only in the shell / hull / bran, and is inactivated by boiling and peeling.
Occasionally, no problem.
Main component of food: no!
And please rice peeled, without shell and cover, since so less anti-nutrients like lectins, pectins, phytates, gluten are contained.
Nutritional value of rice: pure starch. Practically zero, especially compared to other foods! Low minerals, other plant substances.
Nevertheless I ask myself why we should eat rice, which becomes halfway edible and digestible only by peeling and cooking, but which also drives us to high insulin levels due to its high starch content.
For me: rice, in moderation. Read more about safe starches and carbohydrates, as well as their daily amount!